All dishes:

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sea fish

Raw salmon with dill

Shellfish and Seafood

Scallops with porcini mushrooms

Pork

Roasted ham on the bone

Desserts

Roasted figs with honey

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Freshwater fish

Stuffed trout with almonds

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Desserts

Strawberry and goat cheese trifle

Desserts

Fruits clafoutis

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Beef

Grilled beef with mushrooms

Poultry

Goose foie gras

Served cold.

Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.

Cold starters

Duck liver mousse

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Desserts

Croquant

Croquant : almond biscuit.

Shellfish and Seafood

Baked oysters

Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Freshwater fish

Grillled pike